Bruscetta with Mushroom and Soft-Poached Eggs


60 ml olive oil

2 large cloves garlic, thinly sliced

4 slices dense sourdough bread

table salt

60 ml white-wine vinegar

4 free-range eggs

freshly ground white pepper

300 g mixed exotic mushrooms, such as enoki, oyster and wood ear, trimmed

2 large portabello or king brown mushrooms, trimmed, thinkly sliced

25 g unsalted butter

2 tablespoons shredded flat-leaf parsley


1. Heat the oil in a non-stick frying pan over medium heat. Cook the garlic for 2-3 minutes or until light-golden and crisp. Remove the garlic from the pan, then drain on paper towel. Pour the oil into a small bowl, leaving a little in the pan, then set aside. 

2. Grill the bread on a chargrill pan or barbecue grill-plate over high heat and keep warm.

3. Bring a saucepan of water to the boil over high heat, then add a pinch of salt and the vinegar. Make sure that the water is gently turning over (boiling) at a simmer. Working quickly, crack one egg at a time into the simmering water, leaving a little space between each egg. Poach the eggs for 3-4 minutes. Gently lift the eggs from the water with a slotted spoon, then drain on paper towel and season with a pinch of salt and pepper. 

4. Meanwhile, heat the non-stick frying pan over high heat. Add the mushrooms and fry for 4 minutes or until golden, then add the butter and cook for another 1 minute. Add the parsley and remove from the heat.

5. Divide the mushrooms and eggs between the warm toast, sprinkle with the crisp garlic, then drizzle with a little of the reserved garlic-infused oil and serve.

8 Responses to “Bruscetta with Mushroom and Soft-Poached Eggs”

  1. lifeinarecipe Says:

    Now this looks like the perfect breakfast food to have anytime of the day! It has my mouth watering! 🙂

  2. I am a breakfast person and this is fabulous! I also love mushrooms. I poached an egg this way one time in the past. The irregular shape makes it perfect for this recipe. Easy, nutritious, delicious! Thank you for sharing.

    • This is a good one my friend, so sorry for replying so late, I have a deadline on a major project and wish I had more time…it’s crazy but it will come good soon!! Mwah xx

  3. Yum! I have a friend coming to visit and she will just love this. We have a grocery that sells mixed wild mushrooms … and I will try it over polenta since the sourdough is a no-no for me … sounds fabulous though. Thanks for another good one. Between the two of us, we’re going to pudge-out together. Tee-hee … Lova ya’

  4. Oooooh, yes please!

  5. A perfect Italian dish to serve the relatives…with a smile. 🙂 Thanks.

  6. now that sounds awesome!!!!!

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